Wednesday, August 24, 2016

Scallops with Mushrooms and Asparagus

I bought more asparagus. What can I say? It's so fresh, and so
delicious, and then there's Aldi with their
beautiful, economical produce, and big bags of asparagus with delicate stems.
Sigh. So, like it or not, you're going to be treated to more recipes that feature
this versatile vegetable.

This recipe, adapted from one I found on epicurious.com serves one (and that would be me), but can easily be doubled,
tripled, etc. to serve a family.

Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high
heat until hot but not smoking, then sauté asparagus, stirring occasionally,
until just tender. Transfer with a slotted spoon to a plate. Sauté mushrooms,
adding a drizzle of oil, if needed, for 3-4 minutes. Stir in garlic and cook
for an additional minute. Transfer mushrooms and garlic to the plate with the
asparagus, reserving skillet off heat (do not clean).

Pat scallops dry and sprinkle with pepper and salt. Add 1 tablespoon oil to
skillet and heat over moderately high heat until hot but not smoking, then
sauté turning over once, until browned and just cooked through, 3 minutes per
side. Transfer scallops to a plate and keep warm.

Carefully add wine and vinegar to skillet and boil,
scraping up brown bits, until liquid is reduced to about 2 tablespoons, 1-3
minutes. Add any scallop juices accumulated on plate and bring to a simmer.
Reduce heat to low and whisk in butter.

Add reserved vegetables, and cook until heated through, 1-2 minutes.

Serve scallops topped with asparagus and sauce. To serve as a main dish, as I
did, serve on top of thin spaghetti.

3 comments:

Looks mouth-watering Pattie! I've never cooked scallops but I've watched enough episodes of Hell's Kitchen to think that I could do it with ease. ;) Asparagus? Oh my - tender shoots from a wild patch in our yard provided at least 2 very special meals when I was growing up. Always a favorite with me. My taste buds have come a long way from the days of Mom (bless her heart) boiling them, and sauteing is my favorite method now.

Now that's a dish I certainly wouldn't mind eating! Aldi's does have some of the best fresh vegetables of any grocery...and the prices are fantastic. I bought a bag of asparagus...delicious!I will be trying this recipe for sure.Have a great week, Pattie.